Chard Leaves Stuffed with Sausage and Herbs; Clean eating?

This time of year, with the garden starting to produce with abandon, I am not so conservative with my vegetables.

You’ll note that I discard the chard trimmings rather than using them or cautioning you to save them.

I do the same with zucchini…. I don’t worry if I only use the 10 best slices.

One can only be so frugal – and it will end up on the compost one way or another.

I use a large skillet for blanching the big leaves. If I am doing more than 6 leaves I do a few at a time otherwise they tend to get too soft. I want to be able to roll them without tearing them.

Chard Leaves Stuffed with Sausage and Herbs

Total time: 35 minutes


  • 6 medium – large chard leaves
  • 2oz (60gr) sausage, casing removed
  • 2 shallots, finely chopped
  • 2 tsp olive oil
  • 3 tbs fresh oregano leaves
  • 2 tbs fresh, snipped chives
  • 2 tbs fresh, snipped garlic chives
  • 3 tbs Parmesan, shredded
  • 3 tbs pesto rosso
  • 3 tbs ricotta

Stuffed Chard Rolls


  • Blanch the chard leaves in boiling water for 20 seconds.
  • Remove and refresh in cold water, separating the leaves from each other. Drain well.
  • Cut the stem out by slicing on either side of the stem, about half way up the chard leaf.  Discard stems.
  • Sauté sausage and shallots until sausage is cooked through, breaking it up as it browns. Drain if needed.
  • Combine sausage, shallots, herbs and Parmesan.
  • Place 1/6 of the mixture on each leaf, about 2 inches from the tip.
  • Roll the end of the leaf over, then roll the whole bundle over once more.
  • Tuck the sides of the leaf in and do one more complete roll, making a neat bundle. Trim any excess, discard. 
  • Put chard bundles into a skillet, add 1/4 inch of water, cover and simmer for 6 – 8 minutes. They don’t need to cook, just warm through.
  • Combine pesto rosso and ricotta.
  • Spoon sauce onto 2 plates, add stuffed chard leaves and serve

Print Recipe

I apparently started the Clean Eating fad.and didn’t even realize it.

And I certainly haven’t gotten the credit.

Maybe the problem is I just called it….

Well, I didn’t call it anything. It’s just cooking and eating fresh food.

I mean, I’ve been doing it all my life. My mother did it before me and her mother before her and so on.

How can something so simple become a new diet fad?

And I’m not even sure what the name means…..

I thought that, by definition, clean is the opposite of dirty. I couldn’t imagine that anyone living in the land of bacterial wipes and hand sanitizers could possibly eat food that wasn’t immaculate.

Unlike me, for example, who picks plums off the tree, gives them a cursory inspection for critters and pops them in my mouth.

But I still don’t consider that ‘dirty eating’.

Anyway, if the food was already clean, what’s all the fuss about?

Rather seems like people are just going back to the basics…..

Novel idea.

I just wish I had come up with a name.

There’s a distinct possibility that I’m developing curmudgeon-like opinions.

I’ll just put my clean salad in a Mason jar, take a bazillion photos of every teeny-tiny step and go sit on the back bench. (That’s where all the good wine and best people are….. Join me?)

4 thoughts on “Chard Leaves Stuffed with Sausage and Herbs; Clean eating?”

  1. Your sense of humor puts a smile on my face every morning, thank you. I am going to make this one this week. Changing it up a bit and stuffing them with chorizo as I already have it on hand and instead of the pesto rosso I am thinking an avacado cream sauce or just a chunky guacamole on the bottom. Happy eats!

  2. Kate, I’ve ignored it for a long time. I’m going to ignore some more now….

    Deline,Thanks for the kind words…. chorizo and avocados – yum

    Zoomie, I don’t worry about any of it anymore… Life is short – enjoy it!

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